There’s nothing much better than waking up to the smell of two things…coffee that’s brewed and breakfast that’s baked. I’ve seen different versions of “crock pot egg-bakes”. This is our tribes twist on it!

Crock Pot Egg-bake

Ingredients:

Frozen Hash Browns (cubed)- 1/2 of one  twenty-six oz. bag

1 Dozen Eggs

1 cup Milk

1 Tbsp Ground Mustard

Diced Ham- 1 twelve oz. package

Shredded Cheddar Cheese- 1 sixteen oz. bag

Lightly grease the inside of the crock pot. Mix eggs, milk and mustard in the crock pot (one less bowl to clean).  Add salt and pepper.

Sprinkle the hash browns into the egg mixture so they are evenly spread. Do the same with the ham and then finally with the cheese.  (Hold back a small portion of the cheese for the top of the egg bake.) If any of the potatoes, ham or  cheese are well above the surface of the eggs take a fork and press them so that all the ingredients are covered by eggs.

Top off your breakfast perfection by sprinkling your remaining cheese on top.Turn the crock pot on low for 6-8 hours. Serves 6-8.

Fun variations are to add veggies (peppers, onions, diced tomatoes). If you like your breakfast to have a zippy twist use Mexican cheese and add a few jalapenos.

That’s it dear friends. An easy breakfast DoAhead…perfect for Sundays, Holidays or even busy school days!

Your DoAhead Friend,